- 6.2 Observed one burned out light under the vent hood. Replace this in order to provide adequate lighting.
- 5.1 Observed a broken hot water knob on the restroom hand sink. Repair this in order to provide hot water for hand washing.
- R/5.4 No covered trash can observed in the restroom. Provide this.
- 5.1 Observed the dish room spray hose falling below the flood line. Repair this in order to avoid possible contamination.
- NOTE: The Victory upright cooler is not holding proper temperature, so the staff is only using it to store fruit and margarine.
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5/24/2012 | Standard 1 | No violations observed today.
-PIC knowledgeable of proper cooling and reheating procedures.
-Observed pasteurized eggs for use in all egg dishes.
-Observed proper raw animal food storage in the walk-in cooler.
-Observed employee wearing single-use gloves in order to prevent bare hand contact.
-1 accurate digital thermometer available for use.
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- R/6.4 Repair the damaged floor tiles in the dish washing area, to provide a cleanable surface.
- R/6.4 Observed the floor surface in the storage walk-in cooler is buckling. Repair this area to provide cleanable surface.
- R/6.2 Repair the non-functioning light fixtures under the hood, in the dish area, and in the walk-in cooler, to provide lighting requirements as specified in OAC 3717.
- R/4.5/4.4/6.4 The hood unit was not functioning. Repair this area.
- 5.4 Provide covered can in the employee break room restroom.
- 4.4 The shelf in the storage area is damaged. Repair this area to provide a cleanable surface.
- Note: Operation is using a GE microwave in the kitchen for meal preparation. Be advised this microwave shall be replaced with commercial grade equipment, once current unit is inoperable.
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12/5/2011 | Standard2 | Operation provided a thin diameter probe (digital thermometer) for thin foods.
Pasteurized liquid eggs are used for scrambled eggs. Raw shell eggs are used for making egg salad.
Alternate menus are provided in case of a loss of electric or water.
HOLDING: Packaged French toast was holding at room temperature. Potentially hazardous foods shall be maintained at
41°F and below to limit the growth of organism. This item was discarded today.
PROTECTION FROM CONTAMINATION: Observed a can of peaches and a can of citrus salad were dented on the seams. Packages of food shall be good condition to protect the integrity of the contents and to prevent potential contaminants.
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- R/6.4 Repair the damaged floor tiles in the dish washing area, and door frame by the storage cooler is damaged, to provide a cleanable surface.
- R/6.4 Observed the floor surface in the storage walk-in cooler is buckling. Repair this area to provide cleanable surface.
- R/4.4 Door on the walk-in cooler is not properly closing because pieces of metal are protruding from the door frame surface and the door seal appears to be damaged. Equipment shall be maintained in a state of good repair, and shall be cleanable. Reportedly, the new door is on order. Provide this office with the invoice of completion.
- *3.4 Observed the Victory refrigerator contained an air temperature was 45°F and the thickened milk contained a temperature of
- 48°F. Maintain refrigeration and food temperatures at 41°F and below to limit the growth of organisms.
- These items were relocated from this unit and a refrigeration repairman was contacted today.
- Note: Operation is using a GE microwave in the kitchen for meal preparation. Be advised this microwave shall be replaced with commercial grade equipment, once current unit is inoperable.
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6/22/2011 | Follow Up 1 | |
- R/*4.5/4.6 Observed juice holder was soiled. Food contact surfaces shall be washed, rinsed, sanitized, and shall be clean to sight and touch.
- R/6.4 Repair the damaged wall tile by the window and preparation sink, lacking caulk at the wall/three vat juncture, damaged floor tiles in the dish washing area, and lacking wall strips on the wall surface by the hand sink in the dish area, door frame by the storage cooler is damaged, to provide a cleanable surface.
- R/6.4 Observed the floor surface in the storage walk-in cooler is buckling. Repair this area to provide cleanable surface.
- R/6.2 Repair the non-functioning light fixtures under the hood, to provide lighting requirements as specified in OAC 3717.
- R/4.4 Door on the walk-in cooler is not properly closing because pieces of metal are protruding from the door frame surface and the door seal appears to be damaged. Equipment shall be maintained in a state of good repair, and shall be cleanable.
- 4.5/4.4/6.4 The hood unit was not functioning. Repair this area.
- 4.5 Clean the fan covers in the walk-in cooler, which are soiled.
- Note: Operation is using a GE microwave in the kitchen for meal preparation. Be advised this microwave shall be replaced with commercial grade equipment, once current unit is inoperable.
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5/16/2011 | Standard 1 | Operation provided a thin diameter probe (digital thermometer) for thin foods.
Pasteurized liquid eggs are used for scrambled eggs. Raw shell eggs are used for making egg salad.
Alternate menus are provided in case of a loss of electric or water.
DATE MARKING: Observed the roast beef in the walk-in cooler was lacking date marking. Ready-to-eat foods shall be dated the day the package was opened and shall be used or discarded in seven calendar days. Properly date this food item. PIC was not aware when this product was opened.
HOLDING: Observed the Victory refrigeration unit was holding at 47°F and milk in this unit was holding at 46°F. Foods and refrigeration unit shall be maintained at 41°F and below. Repair this item and discard food items holding above 45°F.
Discussed with PIC to promote proper hand washing practices, relocate the storage of silverware holders from in the hand sink during filling after breakfast tray line.
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- R/*4.5/4.6 Observed juice holder was soiled. Food contact surfaces shall be washed, rinsed, sanitized, and shall be clean to sight and touch.
- R/6.4 Repair the damaged wall tile by the window and preparation sink, wall surface by the three vat sink and hand sink, lacking caulk at the wall/three vat juncture, damaged floor tiles in the dish washing area, lacking base cove under the dish machine and in the storage area, and lacking wall strips on the wall surface by the hand sink in the dish area, to provide a cleanable surface.
- R/4.4 Repair the damaged door seals on the True freezer unit, to provide a cleanable surface.
- R/6.4 Observed the floor surface in the storage walk-in cooler is buckling. Repair this area to provide cleanable surface.
- 6.2 Repair the non-functioning light fixtures in the walk-in cooler, cook's line, under the hood, in the employee restroom, and in the dish area, to provide lighting requirements as specified in OAC 3717.
- 4.4 Door on the walk-in cooler is not properly closing and pieces of metal are protruding from the door frame surface. Equipment shall be maintained in a state of good repair, and shall be cleanable.
- Note: Operation is using a GE microwave in the kitchen for meal preparation. Be advised this microwave shall be replaced with commercial grade equipment, once current unit is inoperable.
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12/20/2010 | Standard2 | Operation provided a thin diameter probe (digital thermometer) for thin foods.
Pasteurized liquid eggs are used for scrambled eggs, and omelets.
All ready-to-eat foods were properly date marked.
All produce is cleaned and cut on site.
Alternate menus are provided in case of a loss of electric or water.
Foods were reportedly thawed as part of the cooking process.
Note: No paper towels were available at the kitchen hand sink, but napkins were available for hand drying. Paper towels were provided today at the hand sink.
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- *4.5/4.6 Observed juice holder was soiled. Food contact surfaces shall be washed, rinsed, sanitized, and shall be clean to sight and touch.
- 4.5 Clean the condenser covers on the walk-n cooler, and defrost the ice accumulation in the Douwe Egbert coffee machine.
- R/6.4 Repair the damaged wall tile by the window and preparation sink, and wall surface by the three vat sink and hand sink, lacking caulk at the wall/three vat juncture, damaged floor tiles in the dish washing area, wall tile surrounding the door in the dish area, to provide a cleanable surface.
- 4.4 Repair the damaged door seals on the True freezer unit, to provide a cleanable surface.
- R/6.4 Observed the floor surface in the storage walk-in cooler is buckling. Repair this area to provide cleanable surface.
- 6.4 Repair the wall junctures by the storage racks, which are damaged.
- Operation is using a GE microwave in the kitchen for meal preparation. Be advised this microwave shall be replaced with commercial grade equipment, once current unit is inoperable.
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6/29/2010 | Standard 1 | Operation provided a thin diameter probe (digital thermometer) for thin foods.
Pasteurized liquid eggs are used for scrambled eggs, and omelets.
All ready-to-eat foods were properly date marked.
All produce is cleaned and cut on site.
Alternate menus are provided in case of a loss of electric or water.
Foods were reportedly thawed as part of the cooking process.
HOLDING: Refer to the temperature log below. Foods marked with an asterisk were holding at an improper temperatures. Potentially hazardous foods shall be maintained at 41°F and below to limit the growth of organisms.
Discussed with PIC to adjust this unit.
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